German Onion Cake / Onion Tart / Zwiebelkuchen ✪ MyGerman.Recipes

Ingredients

• 260 g All-Purpose Flour (for the yeasted dough, sifted)
• 125 ml Milk (whole milk preferred)
• 50 g Unsalted Butter (softened, cut into cubes)
• 1 tsp Dry Yeast (active dry yeast)
• 1 tsp Salt (for dough and filling)
• 2 medium Onion (peeled and diced)
• 300 g Sour Cream (full‑fat, for creamy filling)
• 3 large Egg (room temperature)
• 30 g Melted Butter (for the filling)
• 1 tbsp All-Purpose Flour (for the filling, helps thicken)
• 100 g Bacon (diced, can be pre‑cooked)
• 1 tsp Caraway Seeds (optional, traditional flavor)

Instructions

1. Gather Dough Ingredients

   Measure 260 g flour, 125 ml milk, 50 g softened butter, 1 tsp dry yeast and a pinch of salt.

   Time: PT5M

2. Mix and Knead Dough

   Combine flour, milk, butter, yeast and salt in the mixing bowl. Knead on medium speed for about 5 minutes until the dough is smooth and elastic.

   Time: PT5M

3. First Rise

   Cover the bowl with a clean tea towel and let the dough rise in a warm place until doubled in size, about 1 hour.

   Time: PT1H

4. Prepare the Filling

   Dice the two onions using the dicer or a chef’s knife. In a separate bowl combine 300 g sour cream, 3 eggs, 30 g melted butter, 1 tbsp flour, a pinch of salt and the diced onions. Mix until smooth.

   Time: PT15M

5. Roll Out Dough and Line Pan

   Punch down the risen dough, roll it on a lightly floured surface to fit a 9×13‑inch baking pan. Place parchment paper in the pan and lay the dough on top, pressing gently to fit.

   Time: PT5M

6. Add Filling and Bacon

   Spread the onion‑sour‑cream mixture evenly over the dough. Sprinkle the diced bacon (and optional caraway seeds) on top.

   Time: PT5M

7. Second Rise

   Cover the assembled cake and let it rest in a warm spot for about 20 minutes.

   Time: PT20M

8. Preheat Oven and Bake

   Preheat the oven to 425°F (220°C). Bake the onion cake for 45 minutes, or until the top is golden brown and the filling is set.

   Time: PT55M

   Temperature: 425°F

9. Cool and Serve

   Remove the cake from the oven, let it cool in the pan for 10 minutes, then slice and serve warm.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g